Use a vegetable peeler to peel the cucumber into long, thin strips (peeling from one end to the other). If you prefer, you can skip doing this, and cut the cucumber into cubes- that will work just as well!
Chop the cherry tomatoes, red pepper, olives and dill. Combine all together with the cucumber in a salad bowl.
Whisk together the red wine vinegar, extra virgin olive oil, garlic and sea salt and pepper.
Toss the veggies with the dressing. Adjust seasoning as needed.
If having salmon, you can heat some extra virgin olive oil in a skillet and season the salmon with sea salt and pepper. Sear the salmon for around 4-5 minutes on each side, or until cooked through. Alternatively, you can bake the salmon instead if you prefer. Squeeze some fresh lemon juice over top before serving!
If you’re having chickpeas, you can simply add them into the salad. If you prefer that they are a little crispy, you can spread them out on a baking sheet and toss with some extra virgin olive oil, sea salt and pepper. Feel free to add any spices that you like, such as paprika and garlic powder or za'atar. Roast at 400 for 20-25 minutes, until they are crispy.
Serve salad with the chickpeas or with salmon. Garnish with fresh mint leaves and chopped parsley. Feel free to add extra lemon juice on top!